Babka

RECIPE: Mix the yeast with 1 t. sugar and a few T. warm milk; cover with a towel and leave in a warm place to grow. Add salt to dry sifted flour, pour in the yeast and the rest of the lukewarm milk, gently mix and leave for a few minutes. When it has risen, add egg yolks mixed with sugar and grated lemon peel and raisins and mix in a blender until smooth (about 10 min.) Still mixing, gradually add melted, still-warm butter, then add orange peel and raisins. When the dough has completely absorbed the butter, cover it with a towel and leave in a warm place for about 1 hour. When it doubles in volume, put it in a tall hollow-centered cake form, greased with butter and sprinkled with bread crumbs. The form should be filled a bit less than half of its height. Cover the pan with a towel. When the dough has almost filled the form, brush the top with an egg mixed with 1 t. milk and put into a moderate oven. Bake for about 40-50 minutes at 360 degrees. When cooled, the cake may be glazed, although it is often served without glaze for Easter. (Note: above recipe makes 2 babki, 1 large (10" dia.) and 1 small (7" diameter).) INGREDIENTS: Dough: 1 lb. wheat flour 1 cup sugar 3/4 c. butter 5 egg yolks 1 c. milk 2 oz. yeast 1/2 flat t. salt 2 oz. raisins 1 T. finely chopped candied orange peel, grated lemon peel (scalded with hot water) 1 egg to brush the babka butter and bread crumbs to grease the cake form   Optional Glaze: 1 c. powdered sugar 1 T. lemon juice 1 T. boiling water Mix powdered sugar with lemon juice and hot water.